Sweet-n-sour chicken with nectarines and apricots

Another product of this year's amazing peach harvest.

2-3 boneless, skinless chicken breasts
1 red pepper, cut into bite-sized pieces
2 carrots, thinly sliced
1-2 nectarines, sliced and cut into pieces
1-2 apricots, sliced and cut into pieces
1 Tbsp oil

Sweet and sour sauce
1/2 cup vinegar
1/3 cup sugar
1/2 teaspoon salt
1/2 cup orange juice
1/4 cup ketchup

sliced green onions

First, make the make sweet and sour sauce. In a large frying pan, mix vinegar, sugar, salt, orange juice and ketchup. Bring to a boil and simmer for 10 minutes or until it has evaporated to the consistency of maple syrup. Add fruit to the sauce and set aside.



Heat oil in a large frying pan over medium-high heat. Cut chicken into bite-sized pieces. Cook in frying pan until no pink remains. Add red peppers, carrots and onions for three minutes. Add to sweet and sour sauce and heat.

Serve the chicken over hot white rice, with sweet and sour sauce pour over and then topped with green onions.